A hearty and elegant offering of delicious cod fillets paired with nutty purple Thai rice and tender, quick-braised baby bok choy.
Courtesy of Bonnie Mo.
Pan-Roasted White Miso-Glazed Cod
Braised Baby Bok Choy and Purple Rice
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved, add the sugar and cook over moderate heat, whisking, just until dissolved. Add toasted sesame oil.
Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate for at least 30 minutes or overnight, if you have time.
In a medium non-stick pan, heat vegetable oil. Scrape off majority of marinade from the fish, but don’t rinse. Cook, without disturbing for about 3-4 minutes. Gently flip and cook other side for another 3-4 minutes.
Cook rice according to package directions. Feel free to substitute chicken or vegetable broth instead of water and add a knob of ginger to add more flavour.
Cook dice according to package directions.
Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.
Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes.
Arrange rice, miso cod and braised bok choy on a plate, and drizzle leftover braising liquid over rice, if desired.